1-Let’s dive into making this beef soup, starting with getting everything prepped and ready. Begin by trimming and cutting the stewing beef into bite-sized 1.75cm cubes, then wash and chop your veggies like the onion, garlic, celery, carrots, and potatoes. This setup makes the cooking process smooth and enjoyable, even if you’re new to the kitchen.

2-Heat 1 tablespoon of olive oil in a large pot over high heat until it’s sizzling hot. Pat the beef dry, season with 1/2 teaspoon of salt and pepper, and brown it in batches for that deep, rich flavor don’t skip this step as it locks in the goodness. Once browned, set the beef aside and use the same pot to sauté the garlic and onion until the onion turns translucent, about 2-3 minutes.

3-Next, toss in the sliced carrots and celery, cooking for another 2 minutes to soften them up. Stir in 4 tablespoons of flour to thicken things, then slowly pour in 2 1/2 cups of low-sodium beef broth while stirring to avoid lumps. Add 1 1/2 cups of dry red wine or stout, 1.5 cups of water, 2 tablespoons of tomato paste, 2 bay leaves, and 1 teaspoon of dried thyme, mixing everything well.

4-Return the browned beef to the pot, cover, and let it simmer on medium-low heat for 1 hour and 15 minutes until the meat is tender and full of flavor. After that, add the 2 cubed potatoes and 1 cup of frozen peas, then simmer uncovered for 20 minutes more. In the last 5 minutes, if you’re using the optional mushrooms, stir in the 200g of quartered mushrooms that you’ve quickly sautéed in 1 tablespoon of butter or oil until browned and seasoned.

5-Finally, taste and adjust the salt and pepper as needed, remove the bay leaves, and serve your soup hot, maybe with a sprinkle of fresh parsley. This method, with a total cook time of about 1 hour 50 minutes, ensures everything comes together perfectly. For more cooking tips, you might enjoy our refreshing drink ideas to pair with your meal.